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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Walnut Butter Bread
Categories: Breads, Chocolate
Yield: 4 servings
1/2 c Warm water 4 ea Eggs, room temp.
1 ea Pk Yeast 12 tb Bs Butter, softened
3 1/2 ea Cup Flour 1 c Walnuts, chopped(lg.
pieces)
1 tb Bs Sugar 6 oz Chocolate, semisweet *
1 1/4 ea Tsp Salt
Orig- Servings: 32
* Use 6-one ounce squares, broken or chopped in large pieces.
Put the water in a large mixing bowl and sprinkle in the yeast. Stir
and allow to stand for 5 minutes to dissolve.
Add the flour, sugar, salt, and eggs to the yeast mixture and beat
vigorously until well blended. Beat in the butter in Tablespoon sized
pieces until it is all incorporated and the batter is smooth. Cover
the bowl with plastic wrap and let the batter rise to double its bulk.
Stir the batter down and add the walnuts and chocolate pieces. Spoon
the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans
should be half full so the loaves will have nicely rounded tops when
they finish baking) Bake in a preheated 350 oven for about 45 minutes.
Remove from the oven and allow to rest for 5 minutes, then turn loaves
out onto racks. Makes 2 loaves; about 16 slices each.
Source: The Breakfast Book, Marion Cunningham
Posted by: Pat Finch, August 1991
According to the author this bread "also makes extraordinary french
toast-just be sure to dip the sliced bread into the egg only briefly so the
slices don't get soaked through."
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